Korean-Style Bibimbap
A flavorful and nutritious Korean rice bowl dish, perfect for a gluten-free meal. This version is a simplified take on the classic recipe, with a focus on fresh vegetables and a fried egg.
Ingredients
- ●2 cups Korean rice
- ●2 cups assorted vegetables (bean sprouts, carrots, zucchini, bell peppers)
- ●1/4 cup bibimbap sauce
- ●2 tablespoons frying oil
- ●1 large egg
- ●1 tablespoon vegetable oil
- ●1 tablespoon toasted sesame seeds
Instructions
- 1
Cook the Korean rice according to package instructions.
- 2
Prepare the assorted vegetables by washing and cutting them into bite-sized pieces.
- 3
Heat the frying oil in a pan over medium-high heat.
- 4
Fry the egg in the pan and set aside.
- 5
In the same pan, add the vegetable oil and sauté the vegetables until they are tender.
- 6
Add the bibimbap sauce to the pan and stir to combine with the vegetables.
- 7
To assemble the dish, place a scoop of cooked rice into a bowl, followed by a spoonful of the vegetable mixture.
- 8
Top the dish with the fried egg and toasted sesame seeds.
- 9
Serve immediately and enjoy!